Delicious Christmas Panforte recipe
As many of you will know, the Spanish gastronomy offers a wide catalog when tasting a multitude of sweets during the Christmas season. So much so, that the marzipan, polvorones, mantecados as the roscón de reyes They usually flood the tables of any Spanish family worth their salt.
Over the years they have become a perfect accompaniment to fight the cold if we take them at the same time with a Tea coffee or hot chocolate with which children usually suck their fingers.
However, it is also possible that many of you are already a little fed up with always consume the same desserts during Christmas. Would you like us to propose a very original recipe from NatureVia? brought directly from the Italian Tuscany?
In this way, we are going to ask you not to lose sight of the following Panforte, a traditional dessert from the transalpine country that began to cook at the beginning of the 11th century with honey and flour and nuts. Its acceptance was such that in fact it began to be used as a tithe among the Italian monks and nuns of that time.
Even the Crusader knights began to consume it as an energy source during First Crusades that took place from the Iberian Peninsula to the very Kingdom of Jerusalem. Nowadays it has become a sweet with a great prominence within Italy, especially at Christmas time.
Recipe of the Christmas panforte: traditional Italian recipe
That after reading all this you have entered some imperious desire to try this panforte? Well there's no better way to get it than Preparing it with our own hands from the kitchen of our house. If you like the idea, you have no choice but to accompany us through the following panforte recipe.
Ingredients needed to prepare the panforte:
- 300 grams of candied fruit
- 200 grams of nuts
- 100 grams of dried figs
- 150 grams of sugar
- 100 ml of honey
- 50 grams of flour
- 50 grams of cocoa powder
- Pepper and ground cinnamon
Steps to prepare the panforte:
- We will start cutting and chopping all nuts and candied fruit. Once done, sprinkle a little cinnamon and pepper to our liking along with all the cocoa and flour.
- On the other hand, melt the honey together with the sugar in a bain-marie for a couple of minutes. It is very important not to stop stirring to avoid the appearance of lumps and get both ingredients mixed well.
- When we get a kind of pasta, we put out the fire and then add the mixture of nuts that we got in the first point. Then, with the floury hands, mix all the ingredients until you get a rectangular mass that has a thickness of about 3 centimeters.
- We pass everything to a mold of rectangular form that later we will put in a tray for oven with butter and a little more of flour. We program the oven preheating at a temperature of 150º during the next 30 minutes. We remove it and give the final touch with a little cinnamon or icing sugar if we wish. And to enjoy it has been said!
